Caramel Pecan Slice
1. Line a 17 x 27cm slice tin with nonstick baking paper, leaving an overhang on all sides. Place butter and golden syrup in a saucepan over a medium heat.
2. Once butter has melted, stir in sugar and condensed milk and bring mixture to the boil. Boil steadily for 2 minutes, stirring regularly, until the mixture turns caramel coloured.
3. Quickly stir in biscuits and half of the chopped roasted pecan nuts and press mixture into prepared tin. Refrigerate to set.
4. Combine chopped chocolate and Kremelta in a heatproof bowl and microwave to melt. Stir until smooth, then spread over surface of slice. Scatter with remaining ½ cup of pecan nuts. Cut into squares with a hot knife.